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							<span>Guangdong Cuisine</span>
							<p >粤菜————力求清中鲜、淡中求美</p>
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										<h3 class="demo-left-text-1" style="">烧鹅</h3>
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												<img src="../imagesshang/se.jpg" style="width: 70%;padding: 10px 0;border-radius: 55px;" class="img-demo" alt="烧鹅">
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											<h5 class="demo-left-text-2">￥45-98</h5>
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												<p>推荐店面:陶陶居酒家（西塔国金店）、永兴烧腊、滋粥楼（南村店）</p>
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													烧鹅，传统特色菜肴，属粤菜系，烧鹅源于烧鸭。鹅以中、小个的清远黑棕鹅为优，去翼、脚、内脏的整鹅，吹气，涂五香料，缝肚，滚水烫皮，过冷水，糖水匀皮，晾风而后腌制，最后挂在烤炉里或明火上转动烤成，斩件上碟，便可进食。烧鹅色泽金红，味美可口。
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													粤菜烧鹅以广东出产的优质鹅种--乌鬃鹅制成。此鹅生长期短，体型适中，肉厚骨小，肥腴鲜美，是制作烧鹅的绝佳原料。
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													特色:烧鹅是粤菜中的一道传统名菜，它以整鹅去翅和头烤制而成。成菜腹含卤汁，滋味醇厚。将烧烤好的鹅斩成小块，其皮、肉、骨连而不脱，入口即离，具有皮脆、肉嫩、骨香、肥而不腻的特点。若是佐以酸梅酱蘸食，更显风味别具。
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											<p>推荐店面:白天鹅宾馆·玉堂春暖餐厅、西赞·白切世家、乡下饭庄</p>
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														白切鸡又叫白斩鸡，是中国八大菜之一粤菜系鸡肴中的一种，始于清代的民间酒店。白切鸡是岭南地区的菜，多选用三黄鸡做主料，分布于两广海南地区。白切鸡通常选用细骨农家鸡与沙姜、蒜茸、葱等食材，慢火煮浸后，晾干切块。成菜后，色洁白带油黄，皮爽肉滑骨香，清淡鲜美。
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														白切鸡始于清代的民间酒店，因烹鸡时不加调味白煮而成，食用时随吃随斩，故又称"白斩鸡"。又因其用料，广东省清远市阳山县出品的三黄鸡(脚黄、皮黄、嘴黄)，故又称三黄油鸡。后来广东各饭店和熟食店都经营"白斩鸡"，不仅用料精细，而且还用熬熟的"虾子酱油"同鸡一起上桌蘸食。
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														特色:白切鸡肉熟而不烂，皮爽肉滑，原汁原味，清淡鲜美。
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												<h5 class="demo-left-text-2">￥68-388</h5>
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